Step 1

Optional (but recommended) Velvet/tenderise Chicken Breast: mix the thinly sliced chicken breast with 1 tsp baking soda & water. Let sit for 15-20 minutes, then drain and rinse. Pat dry.

Step 2

Heat a wok, large skillet or non-stick pan over medium-high heat. Add a small amount of oil and let it heat up.

Step 3

Add the sliced chicken and season with salt, pepper, and white pepper. Stir-fry the chicken until it's almost cooked through

Step 4

In the same pan, add a little more oil if needed and add the chopped garlic and the stalks of the Chinese broccoli. Pan-fry them for 1-2 minutes until they become slightly tender.

Step 5

Add the Chinese broccoli leaves and stir-fry until they begin to wilt slightly.

Step 6

Create a well in the center or side of the pan/wok and add the egg and egg white. Scramble the eggs until they are partially cooked.

Step 7

Incorporate the fresh rice noodles or prepared cooked thin rice noodles into the wok. Stir-fry everything together for 1-2 minutes, ensuring that the noodles are coated evenly with the flavors from the pan.

Step 8

Pour the sauce over the noodle mixture and continue stirring, making sure that all the ingredients are well coated with the sauce. Toss everything together gently to combine.

Step 9

Garnish the Pad See Ew with some chopped chili in vinegar, green onion and a lemon/lime wedge for an added kick of heat and freshness.